Lemon Biscotti
These lemon biscotti are dry, crisp and glazed lightly on top. The taste of fresh lemon gives these a delicate, zesty flavor.
Servings: 30 biscotti
Equipment
- Baking Sheet Large
- Electric Mixer or Stand Mixer
- Microplane or Zester
- Pastry Bag Optional
Ingredients
For the Biscotti Dough
- 8 Tablespoons unsalted butter 1 Stick, softened
- 1 Cup granulated sugar
- 2 eggs large, at room temperature
- 1 Tablespoon lemon juice fresh
- 1 Tablespoon lemon zest fresh
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon kosher salt
For the Lemon Glaze
- ½ Cup powdered sugar
- 2 Teaspoons lemon juice fresh
- 1 Teaspoon milk only if needed
Instructions
Make the Biscotti Dough
- In a large mixing bowl, beat the softened unsalted butter with granulated sugar using a hand or stand mixer on medium speed for about 2 minutes until light and creamy.
- Add the eggs, one at a time, mixing well after each addition so the batter becomes smooth.
- Mix in the lemon juice and zest, and vanilla extract, until fully combined and fragrant.
- In a separate medium bowl, whisk together the flour, baking powder, and kosher salt until combined.
- Gradually add the flour mixture into the butter mixture, mixing on low speed just until a soft dough forms. The dough will be slightly sticky but should hold its shape.
Chill the Dough
- Cover and chill the dough for 30 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper so the biscotti release easily after baking.
- Transfer the dough to a lightly floured surface. Divide in half and shape each portion into 2 logs about 10 inches long and 2-2 ½ inches wide.
- Place on your prepared baking sheet, ensuring the logs are at least 3 inches apart.
Bake and Cool the Biscotti
- Bake at 350°F for about 30 minutes until lightly golden and set in the center.
- Remove the baking sheet from the oven and let the logs cool for 15 to 20 minutes.
- Using a sharp serrated knife, slice the log into ½ to ¾ inch-thick biscotti slices and lay them cut-side down on the baking sheet.
Bake Them Again
- Reduce the oven temperature to 325°F, then return the biscotti to the oven and bake for 8 minutes.
- Flip each biscotti over and bake for another 8 minutes, until both sides are lightly crisp.
Cool the Biscotti
- Transfer the biscotti to a cooling rack and let them cool completely so that they finish crisping up.
Make the Glaze
- In a small bowl, whisk together the powdered sugar and one or two teaspoons of fresh lemon juice until thick and smooth.
- Add ½ to 1 teaspoon of milk only if needed to loosen the glaze. You can add a little more milk, a few drops at a time, only if needed to loosen more. The glaze should be thick enough to hold its shape when drizzled and not run off the biscotti.
Glaze the Biscotti
- Drizzle the lemon glaze lightly over the cooled biscotti with a piping bag or spoon, then let the glaze set for about 15 minutes.
- Serve these bright lemon biscotti alongside your choice of coffee or tea.
Notes
Cool before slicing: Cutting the logs while they’re too hot makes breakage more likely.
Use a serrated knife: It cuts through the baked log more cleanly than a straight blade.
Flour your hands lightly: The dough is sticky before chilling and shaping is easier with a little flour on your hands.
Use zest to push the lemon more: Extra juice can affect the dough, but extra zest gives stronger lemon flavor without changing the texture much.
Don't let the cookies stick: Line your baking sheet with parchment paper so the biscotti don't stick.
Keep the glaze thick: A thin glaze runs off too fast and barely shows once set.
Use a serrated knife: It cuts through the baked log more cleanly than a straight blade.
Flour your hands lightly: The dough is sticky before chilling and shaping is easier with a little flour on your hands.
Use zest to push the lemon more: Extra juice can affect the dough, but extra zest gives stronger lemon flavor without changing the texture much.
Don't let the cookies stick: Line your baking sheet with parchment paper so the biscotti don't stick.
Keep the glaze thick: A thin glaze runs off too fast and barely shows once set.
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg
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